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Lemon wine and preparation method thereof

A technology of lemon fruit and lemon juice, which is applied in the field of beverage processing, can solve the problem of low nutritional content and achieve the effect of high nutritional content, rich nutrition and rich nutritional content

Inactive Publication Date: 2012-12-26
SICHUAN HUATONG LEMON
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Thereby also making this lemon fruit wine low in nutritional content

Method used

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  • Lemon wine and preparation method thereof

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Embodiment Construction

[0018] The technical solutions of the various embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0019] The present invention also provides a method for preparing lemon cider as described above, comprising:

[0020] The lemon juice is mixed with the white granulated sugar solution, and the sugar content of the mixed solution is adjusted to 19-21°Bx by using the treated water, and the volume concentration of the total acid is adjusted to 1.3%-1.7%;

[0021] Fermenting the adjusted solution mixed with water to obtain lemon liqueur, wherein the temperature during the fermentation ...

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Abstract

The invention relates to the technical field of drink processing, in particular to a lemon wine and preparation method of the lemon wine. The preparation method comprises the following steps: mixing the lemon juice and a white granulated sugar solution; adjusting the sugar degree of the mixed solution to reach 19 to 20 degrees Bx through processed water, and adjusting the volume concentration of the whole acid to reach 1.3-1.7%; fermenting the mixed solution after being adjusted via water to obtain the original lemon wine, wherein the temperature in the fermenting process is at 20 to 25 DEG C; precipitating the original lemon wine, and filtering and sterilizing; and mixing 75-95% of original lemon wine, 4-9% of white granulated sugar, 0.5-1.0% of citric acid, and 0.01-0.15% of lemon extract by weight, so as to obtain the lemon wine. According to the lemon wine and the preparation method the lemon wine, the lemon wine is prepared by fermenting the lemon juice; and the lemon wine is rich in nutrition, and savory and mellow.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a lemon fruit wine and a preparation method thereof. Background technique [0002] Fruit wine is a low-alcohol beverage wine that is carefully brewed and blended from spring, summer, autumn and winter fruits or wild fruits through processes such as crushing, juicing, fermentation or soaking. Fruit wine is rich in fruit flavor and alcohol at the same time, which is very popular with everyone. Fruit wine has different fruit flavors according to the difference of the fruit that is brewed. [0003] Lemon is one of the most nutritious fruits in the world. It is rich in vitamin C, citric acid, malic acid, high potassium and low sodium, etc., which is very beneficial to the human body. It also has the functions of preventing colds, stimulating hematopoiesis, anti-cancer and beauty treatment. The various ingredients contained in lemon, in addition to providing nutrients, c...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
Inventor 张帮奎刘海波谢振文郭辉
Owner SICHUAN HUATONG LEMON
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